Domaine CirrusOrigines
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with beef, veal or pasta.
Taste structure of the Origines from the Domaine Cirrus
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Origines of Domaine Cirrus in the region of Languedoc-Roussillon is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Origines
Pairings that work perfectly with Origines
Original food and wine pairings with Origines
The Origines of Domaine Cirrus matches generally quite well with dishes of beef, pasta or veal such as recipes of roast beef with garlic, chicken and mushroom risotto or cordon bleu with veal and cured ham.
Details and technical informations about Domaine Cirrus's Origines.
Discover the grape variety: La Crescent
A direct-producer hybrid of American origin resulting from an interspecific cross between Saint Pepin and Elmer Swenson 6-8-25 (vitis riparia X Hamburg muscatel) obtained in 1988 by Peter Hemstad and James Luby at the University of Minnesota Research Center (United States). It can also be found in Canada, Ukraine, Russia, etc. and is virtually unknown in France.
Informations about the Domaine Cirrus
The Domaine Cirrus is one of of the world's greatest estates. It offers 5 wines for sale in the of Languedoc-Roussillon to come and discover on site or to buy online.
The wine region of Languedoc-Roussillon
Languedoc (formerly Coteaux du Languedoc) is a key appellation used in the Languedoc-Roussillon wine region of southern France. It covers Dry table wines of all three colors (red, white and rosé) from the entire region, but leaves Sweet and Sparkling wines to other more specialized appellations. About 75% of all Languedoc wines are red, with the remaining 25% split roughly down the middle between whites and rosés. The appellation covers most of the Languedoc region and almost a third of all the vineyards in France.
The word of the wine: Noble rot
A fungus called botrytis cinerea that develops during the over-ripening phase, an ally of great sweet white wines, when it concentrates the juice of the berries. It requires the humidity of morning fogs and beautiful sunny days, gives musts very rich in sugar and brings to the wines the famous taste of "roasted".
